Stuffed onions

[donotprint]I like onions and garlic a lot, maybe a little too much. Maybe you have noticed that most of my recipes start with onions (the whole thing) and garlic (sometimes the whole head). In Mexican cuisine we use them a lot. At my parents restaurant they used two 100-lb sacks of onions every week, and the place wasn’t that big! I can go trough 5 pounds of onions and 4 garlic heads a week, and that’s cooking only for 2. Yes, you get the idea, we stink. HA!

Last night I made the ultimate onion dish (just to show how much I really love them). I stuffed them and baked them for dinner. They were very oniony, like Jon pointed out, but very, very good. I can’t claim this idea came to me in a dream because I saw a similar dish somewhere on the blogosphere, but right now I can’t remember where. If you’ve seen similar recipes, please point me to the right direction to give credit to the people who deserve it.[/donotprint]

Stuffed onions
Makes 4 servings

The ingredients:

4 onions (the size will depend on your appetite and you can go with white or red onions)

3 garlic cloves, chopped

½ lb Mexican chorizo

½ lb ground meat

1 jalapeno pepper, veined, seeded and chopped

2 large eggs

1 tsp oregano

1 tsp parsley flakes

salt and pepper to taste

Parmesan cheese

The how-tos:

Pre-heat oven to 350°F (175°C)

Cut about ½” of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving just a few of the outer layers. Reserve the scooped out onion

Chopped about 2/3 of the scooped out onion and sautee in a large skillet in olive oil. Add chorizo and ground meat and cook until brown over medium heat. Add jalapeno, mix well and remove from heat.

In a large bowl whisk eggs and spices together. Add cooked meat and mix well.

Spoon meat into the onion shells and put on a baking sheet. Bake for about 30 minutes and let them rest for a couple of minutes before serving. Sprinkle parmesan cheese and serve with rice, mashed potatoes or any other side dish and enjoy!

The afterthoughts:

There are so many ingredients that can be used to stuff the onion shells. That makes this recipe very versatile. You can substitute the meat for beans or other vegetables like zucchini or corn to make a vegetarian version.

I served it as the main dish, but it can also be a side dish at dinner or even make a great and nutritious lunch. The possibilities are endless

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¡Buen provecho!

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My friend Nora from the blog “Gusta Usted” told me about your beautiful blog, she is right, love the pictures and the great fusion of modern with mexican ingredients. Congratulations!
What a great job! Everything look delicious.

I think almost anything taste good with chorizo, and I am glad nowadays you can get it in Ohio.
I used to live there in the early nineties and to get corn tortillas we had to travel to Chicago. I do miss Ohio.